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Thursday, March 24, 2011

You know those nights when you got home late from work, you are tired and you aren't up to making a huge dinner but you won't want to settle for boring? Then flipping through Susan Russo's The Encyclopedia of Sandwiches will be spark ideas and take you from "blah" to "kick butt food between bread" in just a few minutes.

Tonight was one of those nights for us. I spent just a minute browsing and found the "Chow Mein Sandwich". It sounded crazy, looked delicious and I had all of the ingredients on hand. According to the book this is a South Massachusetts favorite. I can see why!

Matt's picture makes mine above look like crap, but it still tasted great!

Place veggies in a 3 quart pan preheated to medium high heat and dry stir fry (no oil) for 1 minute.

Whisk together the cornstarch and 1 cup of the chicken broth. Pour over the veggies and toss for another minute.

Add the remaining chicken broth, beef broth, Kitchen Bouquet, sriracha, and red pepper flake. Bring to a boil and them simmer for 10-15 minutes until thickened.

Split rolls, top with crispy noodles and ladle the sauce over them.

When I first sat down to go through the book, my expectations ranged from "been there done that" to "who the hell has shaved Himalayan yak ham in their fridge?". But I was very pleasantly surprised. The book is a winner.

Yes, we still actually own an encyclopedia set.

True to it's name, it is an A-Z encyclopedia of classic, regional, and unusual sandwiches. Each "entry" includes history & trivia about the sandwich, the recipe itself, and suggested variations. The author, Susan Russo, writes for NPR's Kitchen Window and runs the food blog, Food Blogga. Matt Armendariz of MattBites rocked out the photos in the book.

The recipes themselves are not intimidating but at they same time, they are creative and fun. That's because Susan uses a lot of ingredients that you will probably have on hand. I could see this being one of those books that you always turn to when you need a quick idea for something tantalizing, different, but easy too.

Because of the history and trivia presented with each sandwich, I often found myself thinking "Wow, I didn't know that". Susan keeps even the standard sandwiches interesting by offering possible additions that make one say, "Huh, that's a neat twist".

I almost wanted to take issue with pulled pork done in an oven, but at least she didn't kill it in a crock pot with a gallon of bbq sauce poured on top and I know not everyone has two Big Green Eggs and another smoker like me ;) So I'll let that slide ha ha.

And this is a small thing, but it is a paperback with one of those hinged spines that let's it stay open when you put it down open. Don't you HATE using a cookbook that every time you turn back to reference it, has either closed or changed pages on you????

Hold on. I think I am talking myself out of this giveaway. Never mind people, this book is awful. You don't want it. I'm keeping it for myself! Nah, just kidding. I am still giving it away but I'll buy myself a copy.

How To Enter
Each person can receive up to a total of 3 entries as follows:

leave a commentbelow telling me your all time favorite sandwich. (NOTE: If you use the "anonymous comment" option, be sure to leave an email or your screen name in the comment so I can contact you if you are the winner. Something like "EggerinFL from the Egg Forum" or "swibirun from the BBQ Brethren forum" is enough.)

Do a Twitter or Facebook post linking to this giveaway post and then leave a separate comment below with the URL of your Facebook post or for Twitter use the slash tag #foodblogga so I can find it.

Mention this giveaway and link to it in a post on your blog. Then leave a separate comment below with the URL of your post.

The Rules

Giveaway entry period begins Friday, 12:01am March 24, 2011 and ends Thursday, 11:59am, March 31, 2011. Drawing will be held Friday, April 1st (no april fools), 2011 at 7pm (All times are Eastern Time zone).

Comments will be numbered by order received and random.org will generate a random number for the winner.

Limited to residents of the continental US unless you wish to pay the extra shipping charges.

I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.

Quirk Publishing is sponsoring the prize. They are not responsible for the drawing or the giveaway.

Winner must respond and claim the prize within one week of the winning announcement. If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.

Employees, Board Members, pets, indentured servants, and family of Nibble Me This are not eligible to enter.

If you don't win, don't worry. The book goes on sale April 5, 2011. I know I will buy one.

You are a better man than I am... I got my freebie copy, but I am keeping mine. So, take me out of the contest. But I agree with everything in your review. i also had low expectations, but was swayed by the info. Just love the photos. A terrific "idea" book. Love your photo of the book with all the tabs sticking out. That's a good sign.

The sandwich looks great! Would have never thought to put chow mien between to pieces of bread. What a great giveaway!! I would love this book. Chris was just telling me how I don't make enough sandwiches for us :) My favorite sandwich...fish sandwich topped with coleslaw. Great.. now I want one of those!

I think my all time favorite sandwich is a Hamburger. I must admit this chow mein sandwich is about the craziest thing I've ever seen, and also have to admit it sounds good. Latest issue of Saveur magazine arrived yesterday and it's a sandwich issue. Can't wait to give some of those a try.

I just got this cookbook to review (so don't enter me in the giveaway) and I am thoroughly at a loss as to what to make! Everything looks good. Especially the twists on the classics. Decisions decisions. And I mean...this sandwich. Essentially pasta on bread. Hello carb load!

My favorite is the Mortadella Sandwich we make which is a riff on the one Anthony Bourdain had in Brazil on No Reservations. So Good.I would have said a good grilled cheese sandwich but that, around my house, isn't just a sandwich, it's manna from heaven so I didn't think I should include it :)

Oh how I love sandwiches :) My favorite one EVER is from a little cafe in Chile that ANthony Bourdain visited on No Reservations. It had something to do with ham, cheese, mustard, mayo, etc.. SO GOOD!! And the BH got me a cookbook holder for my bday so I no longer have to worry about those pesky cookbooks shutting themselves on me!!

'Black Russian' was my favorite forever hands down sandwich I used to make at Straw Hat Pizza Parlor when I was a youngster. It was made with pastrami that was dunked in a vat of scary au jus sauce that was never changed. Swiss cheese,dripping meat and Dark Rye was assembled and put it the pizza oven. When the cheese was melted it was slathered with cole slaw. Oh man I can taste it now.

My favorite sandwich has to be a turkey sammie with cranberry whole if you please, provolone cheese and a smidgen of a french mustard, wrapped in foil, on a skillet, wheighed down with a brick for a few minutes then put into a smoking oven for a few minutes more, pure heaven on this earth..yummy for the tummy!!!! From Mary Sampson momanddad00@clear.net address is 1208 S.E. 147th Avenue, VANCOUVER, WA 98683

OH, PICK ME! PICK ME! (Like donkey said in Shrek). I need to win because my brand new kitchen flooded and looks like the new flooring will have to be ripped up and possibly the whole kitchen re-renovated. So I think I'll just sit down and cry if I can't have the book!

One of my favorite sandwiches is a Monte Cristo - but maybe that's just because I very rarely get to have one.

Interesting sandwich. I never wooda thunk it!Got your site from Bo's Bowl blog.I would like to reccommend blogs also. How do you put the blog addressin as part of your blog?Ronoldguyscancook-ron.blogspot.com

Try this: Ham, Provolone, Tomato and Mayo with diced hot peppers on French Bread, wrapped in foil and then baked in a very hot oven to crisp up the bread and melt the cheese - it was a favorite in New City!